Silly Monster Pancakes Kids

These silly monster pancakes are a delightful way to turn an ordinary breakfast into a playful event. Perfect for Halloween mornings or kids' parties, they invite creativity and fun, letting little ones decorate their own spooky and silly faces. My daughter and I have spent chilly October weekends dressed up, laughing as we used green food coloring and marshmallows to bring these monsters to life. Once you see everyone's unique pancakes, you'll understand why this recipe quickly became a family favorite.

I first made these during a Halloween sleepover, and now the kids request making silly monster faces every year. It brings a joyful and creative start to any morning.

Ingredients

• All purpose flour: 1 cup all purpose flour which provides structure for fluffy pancakes so choose a fresh, high quality brand
• Granulated sugar: 1 tablespoon granulated sugar to add a touch of sweetness balancing flavors
• Baking powder: 1 teaspoon baking powder to give the batter lift and softness
• Baking soda: half teaspoon baking soda for additional rising power and lightness
• Salt: quarter teaspoon salt to enhance overall flavor and balance sweetness
• Whole milk: 3/4 cup whole milk for richness and tender crumb. Whole milk adds the best texture though you can substitute with plant based alternatives
• Large egg: 1 large egg to bind ingredients and add moisture
• Unsalted butter: 2 tablespoons unsalted butter melted adds flavor and tenderness. You may use neutral oil if preferred
• Vanilla extract: 1 teaspoon pure vanilla extract for aromatic depth. Fresh extract will make a difference
• Green gel food coloring: half teaspoon green gel food coloring which provides bright, vibrant monster color without thinning the batter
• Marshmallows: 8 large marshmallows for eyes which melt slightly and add sweetness and softness
• Blueberries: 8 fresh blueberries for pupils adding contrasting color and a pop of freshness
• Banana: 1 medium banana sliced for cheeks lending natural sweetness and soft texture
• Chocolate syrup: used as glue and to draw silly smiles on each pancake
• Maple syrup: to serve as a classic pancake topping to complement the fun faces

Instructions

Prepare the Pancake Batter:

Begin by whisking together the flour, sugar, baking powder, baking soda and salt in a large bowl. This dry mix forms the foundation of your batter. In a separate bowl combine the milk, egg, melted butter and vanilla extract thoroughly. Carefully pour the wet ingredients into the dry mixture and gently whisk just until combined. Do not overmix. The batter should remain slightly lumpy which helps keep the pancakes tender. Add green gel food coloring gradually, stirring to achieve your desired vibrant green monster shade.

Cook the Pancakes:

Heat a non stick skillet or griddle over medium heat and lightly grease with butter or oil. Pour about a quarter cup of batter onto the hot surface for each pancake. Cook for approximately two to three minutes until small bubbles appear on the surface and the edges begin to set. Flip carefully and cook for an additional one to two minutes until golden brown and cooked through. Remove pancakes and keep them warm while cooking the remaining batter.

Assemble Monster Faces:

Place two pancakes on each plate to form one silly monster face. Position two marshmallows near the top of each pancake as the eyes, attaching them with a small dab of chocolate syrup. Press a blueberry firmly into the center of each marshmallow creating pupils. Beneath the eyes place two banana slices to form cheeks. Use chocolate syrup to draw a smiling mouth under the eyes. Finish with a drizzle of maple syrup as desired to add sweetness and shine.

The combination of marshmallows and blueberries for eyes is my favorite bit. It brings a nostalgic smile reminding me of cozy mornings with my daughter creating silly faces. The joy and laughter as everyone personalizes each pancake is truly memorable.

Storage tips

Leftover pancakes can be stored in an airtight container in the refrigerator for up to two days. Reheat gently in a warm skillet or microwave to retain softness. Keep toppings separate until ready to serve to prevent sogginess and preserve the fun decorating experience.

Ingredient substitutions

For a gluten free version replace all purpose flour with a 1 to 1 gluten free flour blend. The texture remains surprisingly similar. Swap the green gel food coloring for a natural spinach puree by blending fresh baby spinach with the milk which adds color without impacting flavor. Instead of banana slices use kiwi slices to keep the green theme with a zesty flavor alternative that complements the chocolate and blueberries beautifully.

Serving suggestions

Pair these silly monster pancakes with a fresh citrus fruit salad to cut through the sweetness and add brightness. Serve alongside whipped cream or yogurt for added creaminess and to balance the playful toppings. Add candy eyes or sprinkle rainbow jimmies to amp up the monster theme for kids who want extra fun decorations.

Let kids decorate and enjoy the creative process for a memorable breakfast. These silly monster pancakes are as fun to make as they are to eat.

Your Recipe Questions Answered

→ How can I achieve the best green color in the pancakes?

Use green gel food coloring for vibrant hues without thinning the batter. Alternatively, blend fresh spinach purée with the milk for a natural green tint that doesn’t affect flavor.

→ What prevents marshmallows from sliding off the pancakes?

Allow pancakes to cool slightly before assembling. Use a dab of chocolate syrup as an adhesive and gently press marshmallows into the pancake surface for better hold.

→ Can I prepare the batter ahead of time?

Yes, mix dry and wet ingredients separately the night before, then combine just before cooking to maintain fluffiness and rise.

→ What’s a good substitute if I don’t have a griddle?

A large non-stick skillet works well; cook pancakes in small batches and adjust heat to avoid burning for evenly cooked results.

→ How do I keep pancakes warm while cooking multiple batches?

Place cooked pancakes on a wire rack in a low oven (about 200°F/95°C) to keep them soft without becoming soggy.